High pressure food preservation
From Wikipedia, the free encyclopedia
High pressure food preservation refers to high pressure used for food preservation. "Pressed inside a vessel exerting 70,000 pounds per square inch or more, food can be processed so that it retains its fresh appearance, flavor, texture and nutrients while disabling harmful microorganisms and slowing spoilage."[1]
High pressure food preservation was first discovered in the 1890s. In the 1990s, high pressure preserved acidified shelf stable food was demonstrated; but the processing equipment was too expensive for most commercial applications. By 2001, adequate commercial equipment was developed so that by 2005 the process was being used for products ranging from orange juice to guacamole to deli meats and widely sold.[1] "Used since 1991 in Japan for jellies and jams, [high pressure preserved food] met its first commercial success in the U.S. market when Fresherized Foods in Keller, Texas, employed it for guacamole dip processing. [...] Hormel Foods, Austin, Minn., and Perdue Farms, Salisbury, Md., are employing the process to sterilize lunchmeat, chicken strips, and other meat items and to extend shelf-life to 100 days or longer."[2]
"Using hydrostatic pressure, water is pumped into a sturdy closeable steel vessel. Foods of any shape or size are equally squeezed around its surface area without crushing the food particles. It's effective on most moist foods, such as fruits, vegetables, sauces and ready-to-eat meats. It can even shell whole uncooked lobster. [...] The high pressure cycle takes no longer than six minutes, compared to traditional high-temperature processing that takes an hour or longer, without causing chemical changes that degrade food quality."[1]
The 2002 Industrial Achievement Award recognized the process with honors for significant advancement in food science and technology for food production.
Frost & Sullivan's 2005 Technology Leadership Award in the field of emerging food-processing technologies recognized ultra-high pressure processing technologies that destroy food-borne pathogens and spoilage organisms, thereby ensuring product safety and enabling longer shelf life.
[edit] Sources and notes
- ^ a b c military.com article KILLING PATHOGENS: High-Pressure Processing Keeps Food Safe copyright 2005
- ^ foodprocessing article The future is (almost) here page 1 foodprocessing article The future is (almost) here page 2
